HEARTY CHICKPEA STEW WITH PESTO
As the evenings grow chillier, warm and nourishing dishes like this satisfying chickpea stew are welcome at dinner. A dollop of pesto gives a burst of flavor and one last nod to summer. (Look for pesto in the refrigerated section of your market, or make your own.)
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 10
Steps:
- In a large pot, heat oil over medium-high. Add onion and celery, season with salt and pepper, and cook until golden, 10 minutes. Add oregano and tomato paste and cook, stirring, until fragrant, 1 minute. Stir in broth and bring to a boil, then reduce to a simmer and cook until onion is tender, 5 minutes.
- Add chickpeas and bread and simmer until thickened, 6 to 8 minutes. Season with salt and pepper and serve topped with pesto.
Nutrition Facts : Calories 565 g, Fat 21 g, Fiber 13 g, Protein 18 g, SaturatedFat 4 g
CHICK PEA AND PESTO CANAPES
Provided by Florence Fabricant
Categories quick, appetizer
Time 25m
Yield 24 - 30 canapes
Number Of Ingredients 7
Steps:
- Preheat broiler. Lightly toast the baguette rounds and arrange them on a foil-lined baking sheet.
- Puree the chick peas in a food processor along with the lemon juice and the pesto. Season to taste with salt and pepper. Transfer to a bowl.
- Beat the egg whites with a pinch of salt until they hold firm peaks but are still creamy. Stir one-fourth of the egg whites into the chick pea mixture, then fold in the rest.
- Spoon some of this mixture onto each of the toasted bread rounds and sprinkle each with a little of the cheese. Place under the broiler and broil until lightly browned.
- Transfer to a serving platter and serve.
Nutrition Facts : @context http, Calories 31, UnsaturatedFat 0 grams, Carbohydrate 4 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 72 milligrams, Sugar 1 gram, TransFat 0 grams
TOMATO & FETA PESTO BITES
Tiny, tasty canapés - a perfect party treat
Provided by Good Food team
Categories Buffet, Canapes, Starter
Time 45m
Number Of Ingredients 9
Steps:
- Roll out the pastry on a surface lightly dusted with the Parmesan to about the thickness of a ten-pence piece. Stamp out 12 rounds using a 6cm plain cutter and line a shallow 12-hole bun tin. Chill for 20 minutes. Preheat the oven to fan 180C/conventional 200C/gas 6.
- Prick each pastry base with a fork and bake for 15-20 minutes until golden. Remove from the tin and leave to cool on a wire rack. Meanwhile, tear the leaves from the parsley stalks and put all but 12 of the small sprigs in a food processor with the pine nuts, then whizz until coarsely chopped. Then add the feta, garlic and oil and whizz to make a thick paste. Keep the reserved sprigs in a bowl of water in the fridge. The pastry bases will keep in a tin for up to 2 days and the pesto will keep in the fridge overnight.
- To serve, dollop a spoonful of the feta pesto onto the tarts and top each one with two cherry tomato halves. Garnish with the reserved parsley sprigs. Arrange on a platter and hand round with a bowl of black olives and sparkling mint & lemon juleps.
Nutrition Facts : Calories 271 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 11 grams carbohydrates, Protein 7 grams protein, Sodium 0.96 milligram of sodium
MOZZARELLA & PESTO CHICKPEAS ON TOAST
Mash up chickpeas and add pesto, sundried tomatoes and mozzarella to make a tasty topping for sourdough toast. It takes just 10 minutes to make
Provided by Esther Clark
Categories Lunch, Supper
Time 10m
Number Of Ingredients 8
Steps:
- Tip half the chickpeas into a bowl and crush with a potato masher. Stir in the lemon zest and pesto, the remaining chickpeas and the tomatoes. Season.
- Rub the bread with the garlic clove, then toast until golden brown. Pile on the chickpea mixture and mozzarella, as well as a few basil leaves, if you like.
Nutrition Facts : Calories 497 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 4 grams sugar, Fiber 10 grams fiber, Protein 23 grams protein, Sodium 1.7 milligram of sodium
CHICKEN, CHICKPEA, AND PESTO SALAD
Shredded cooked chicken breasts and chickpeas make this pesto salad hearty enough for a main course.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 7
Steps:
- In a bowl, mix together chicken, cucumber, celery, and chickpeas. Add Basic Basil Pesto and a squeeze of lemon. Season with salt and pepper.
Nutrition Facts : Calories 358 g, Fat 18 g, Fiber 6 g, Protein 21 g
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